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Prawns With Prosciutto And Basil

Ingredients
  Colossal prawns 455 Gram, shelled, except for tails and deveined (20 pieces, 15 per pound)
  Dry white wine 120 Milliliter (1/2 cup)
  Balsamic vinegar 60 Milliliter (1/4 cup)
  Extra virgin olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Thin prosciutto slices 7 Ounce (200 gram, 10 slices)
  Basil leaves 20 Large, rinsed and drained
Directions

Rinse prawns and pat dry.
Combine wine, vinegar, oil, and garlic in a large heavy-duty plastic food bag or nonreactive bowl; remove and set aside 3 tablespoons of the marinade.
Add prawns to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 15 minutes or up to 4 hours, turning prawns occasionally.
Cut prosciutto in half lengthwise.
Remove prawns from bag and drain, discarding marinade in bag.
Lay a basil leaf on each prawn; then wrap a prosciutto slice tightly around each, leaving tail exposed.
Thread 4 or 5 prawns on each of 4 single- or double-pronged skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until prawns are opaque in thickest part (6 to 8 minutes; cut to test).
Transfer to a platter and drizzle with reserved marinade.
Serve warm or cool.
If made ahead, cover and refrigerate until next day.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Basil
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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